09 Apr 2016

Peach Crumble Cake

No Comments Baking and Cake

A sponge cake with a layer of peaches in the middle and crumble on top. This would go well with custard but I used a simple lemon glaze instead.

Peach Crumble Cake
Prep time
Cook time
Total time
Serves: 12 slices
  • 165g plain flour
  • 75g light brown sugar
  • 60g caster sugar
  • 1 tbsp cinnamon
  • ½ tsp ginger
  • ¼ tsp nutmeg
  • Dash salt
  • 115g butter (melted)
  • 150g sugar
  • 115g caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 80ml sour cream/yogurt
  • 80ml buttermilk *
  • 200g plain flour
  • 1 tsp baking powder
  • ¼ tsp bakng soda
  • Dash salt
  • 450g (1 can) peaches
  • 1 tbsp milk
  • 60g icing sugar
  • ½ tsp vanilla extract
  1. Mix the dry ingredients, then melt and stir in the butter to form a dough.
  1. Preheat the oven to 175C/350F, grease a loaf tin.
  2. Cream the butter and sugar, then add the eggs and vanilla extract.
  3. Mix the flour, baking powder, baking soda and salt in a small bowl.
  4. Mix the yogurt and buttermilk in another bowl.
  5. Alternate adding the yogurt/dry ingredients to the butter and sugar in two additions of each. Mix until just combined.
  6. Spread into the pan and arrange sliced peaches on top.
  7. Sprinkle crumble on top and bake for 45-55 mins.
  8. Cool on a wire rack before drizzling glaze on top.
* If you don't have buttermilk, mix the same quantity of milk with ½ tsp lemon juice and leave while you weigh the remaining ingredients.

Cake on the bottom, peaches in the middle and crumble on top

Cake on the bottom, peaches in the middle and crumble on top

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